If you wish to pack in the intestines of the hog, they should be carefully prepared as follows: Empty them, cut them in lengths, and lay for two days in salt and water. Turn them inside out, and lay in soak one day longer. Scrape them, rinse well in soda and water, wipe, and blow into one end, having tied up the other with a bit of twine. If they are whole and clear, stuff with the meat; tie up and hang in the store-room or cellar.
These are fried in the cases, in a clean, dry frying-pan, until brown. If you have the sausage-meat in bulk, make into small, round flat cakes, and fry in the same way. Some dip in egg and pounded cracker—others roll in flour before cooking. Their own fat will cook them. Send to table dry and hot, but do not let them fry hard. When one side is done, turn the other. The fire should be very brisk. Ten minutes, or twelve at the outside, is long enough to cook them.
Sausage (No. 2.)
- 4 lbs. pork, lean.
- 1½ lbs. pork, fat.
- 10 teaspoonfuls sage.
- 5 teaspoonfuls pepper.
- 5 teaspoonfuls salt.
Grind and season as directed in No. 1.
This will not keep so long as that made according to the former receipt, but is very good for immediate family use.
Sausage (No. 3.)
- 2 lbs. lean pork.
- 2 lbs. lean veal.
- 2 lbs. beef suet.
- Peel of half a lemon.
- 1 grated nutmeg.
- 1 teaspoonful black pepper.
- 1 teaspoonful cayenne.
- 5 teaspoonfuls salt.
- 3 teaspoonfuls sweet marjoram and thyme, mixed.
- 2 teaspoonfuls of sage.
- Juice of a lemon.
Stuff in cases. This is very fine.